Ingredients
- croissants and other breads
- 4 Tbsps butter
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp cardamom
- 1/2 tsp salt
- 1 cup cream
- 2 cups milk
- 4 eggs
Instructions
Cut up a bunch of stale bread and day-old croissants until 9x13 pan is full and rounded over. Set aside.
In a saucepan, heat butter until browned, stirring occasionally. Add in sugar, maple syrup, spices, and salt.
Gradually add in milk and cream, heating it but making sure not to scold or boil. Remove from heat.
Crack eggs into separate bowl (you can also add in an extra yolk to make it slightly richer) and whisk. Gradually add a little warm milk and continually stir to heat up eggs without cooking them. Then add eggs to the rest of the milk and keep stirring. (You can continue cooking slightly to make it more custardy or you can use as is).
Pour over bread and stir until all is incorporated. Cover and let cool in fridge overnight.
To cook: heat oven to 350 F and cook uncovered for approximately 30-45 minutes.